Can you give me some info... ( or where to find it ) for how you go about making/smoking sausage. I have never really made any kind of sausage ( save fresh Chorizo). Sounds like fun.

Scot

Scot - These are sausages bought at Whole Foods. Whenever I am smoking ribs or pork butt I always throw on some sausages for 30-40 minutes at the end of the cooking session. They come out beautifully and keep very well.

Be very careful smoking sausages not intended to be smoked. The smoking process produces an environment very compatible with the botulism organism. A smoker has an oxygen free environment and often has temperatures lower than 140 deg F. A sausage intended for smoking contains nitrate and 1.5 to 2 percent salt. This insures safety during the smoking process. The danger of botulism increases with ground meat where the exterior of the meat is chopped and mixed into the interior of the meat. Pretty much anything I smoke is treated with nitrate.

Be very careful smoking sausages not intended to be smoked. The smoking process produces an environment very compatible with the botulism organism. A smoker has an oxygen free environment and often has temperatures lower than 140 deg F. A sausage intended for smoking contains nitrate and 1.5 to 2 percent salt. This insures safety during the smoking process. The danger of botulism increases with ground meat where the exterior of the meat is chopped and mixed into the interior of the meat. Pretty much anything I smoke is treated with nitrate.

Ron

Sorry, I forgot to say that I finish them on the grill. But you do bring up a good point that the Whole Foods sausages do not contain nitrate. I smoke in the 275 degree range.

Taking inspiration from John's beautiful pie, I baked this one with fresh mozz, hot fennel sausage, dried cherries plumped in brandy, red pepper flakes, and local wildflower honey gathered by a friend. The honey has the most flowery nose and taste I've experienced.

Taking inspiration from John's beautiful pie, I baked this one with fresh mozz, hot fennel sausage, dried cherries plumped in brandy, red pepper flakes, and local wildflower honey gathered by a friend. The honey has the most flowery nose and taste I've experienced.